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Sushi Salad

My lovely friend Carolyn taught me how to make sushi. It was really fun and easier than I thought it would be…but a little time consuming!

So, if you don’t have all that time or just want a new take on sushi flavours, try out this recipe! It’s best made the day (or at least a few hours) before you want to eat it to let all the flavors meld. This salad is also a great option if you don’t like seaweed!

I based this recipe off my favorite type of sushi, excluding the tempura prawns — although I bet that would be delicious! Just vary the salad ingredients to match-up with your own favorite roll. Adding chucks of tuna or smoked salmon would be great. I was also thinking about trying out this recipe with a homemade mayo based dressing but haven’t had the chance yet.

Seeding the cucumber allows the salad to stay fresh longer and prevents it from getting watery. If you are planning on eating it all right away, don’t bother with that step. It’s really easy to do though, just slice the cucumber in half and scrap out the seeds in the middle with the back of a teaspoon.

Enjoy!

Sushi Salad

serves 5-6

Ingredients

3/4 cup brown rice, uncooked

2 tsp sesame oil

2-3 cloves garlic

salt and pepper, to taste

1.5 cups crab meat, chopped

1 large mango, chopped into 1.5 cm cubes

1 small/medium English cucumber, seeded and diced

4-5 green onions, chopped

227 ml can water chest nuts, drained and chopped

1/4 cup pickled ginger, finely chopped (reduce this amount if you don’t love it as much as me!)

3 tbsp toasted sesame seeds (white or black)

Dressing

1 tbsp fish sauce (or Worcestershire)

3 tbsp low sodium soy sauce

2 tbsp brown sugar, packed

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

2 cloves garlic, minced

2 tbsp olive oil (or a little more sesame oil)

Optional toppings

strips of nori

avocado, chopped

additional sesame seeds

Directions

Cook the rice according to package directions stirring in the sesame oil, garlic and some salt and pepper before cooking.

Let the rice cool to room temperature, to cool it faster spread it out on a baking sheet and place it in the fridge

Meanwhile, prepare the rest of the salad ingredients and whisk together the dressing ingredients in a small bowl

Pour the dressing over the cooled rice and mix well in a large bowl

Add the rest of the salad ingredients to the rice and toss

Chill. Top with nori, sesame seeds and avocado (if using) before serving